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Do they measure the same for volume? The recipe calls for 1 cup
granulated.

Are you sure about a cream cheese frosting recipe calling for
granulated... I'd be very suspicious... are you sure you read that
correctly?

Naturally you can substitute granulated for powdered equally by weight.
I think you can substitute 2 1/2 cups powdered for one cup granulated,
but this is not very accurate as granulated sugars are not always the
same volume by weight, neither are powdered for that matter.. it's best
to use a scale, unless you buy both sugars in equal weight packages....
granulated sugar does come in a one pound box too.

Do they measure the same for volume? The recipe calls for 1 cup
granulated.

Are you sure about a cream cheese frosting recipe calling for
granulated... I'd be very suspicious... are you sure you read that
correctly?

Naturally you can substitute granulated for powdered equally by weight.
I think you can substitute 2 1/2 cups powdered for one cup granulated,
but this is not very accurate as granulated sugars are not always the
same volume by weight, neither are powdered for that matter.. it's best
to use a scale, unless you buy both sugars in equal weight packages....
granulated sugar does come in a one pound box too.

Sheldon

In addition to that, powdered sugar most often has some amount of
cornstarch added to it. I believe that's used primarily to prevent caking.

Do they measure the same for volume? The recipe calls for 1 cup
granulated.

Are you sure about a cream cheese frosting recipe calling for
granulated... I'd be very suspicious... are you sure you read that
correctly?

Sounds weird to me, too. Could be that someone wrote it down or published
it wrong, too.
Naturally you can substitute granulated for powdered equally by weight.
I think you can substitute 2 1/2 cups powdered for one cup granulated,
but this is not very accurate as granulated sugars are not always the
same volume by weight, neither are powdered for that matter.. it's best
to use a scale, unless you buy both sugars in equal weight packages....
granulated sugar does come in a one pound box too.

Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
mix until it's the consistency you want. If it gets too thick, add a
little liquid (milk, cream, coffee, etc.) until it's spreadable again.

"Wayne Boatwright" wrote in message
...
On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
and
mix until it's the consistency you want. If it gets too thick, add a
little liquid (milk, cream, coffee, etc.) until it's spreadable again.

Carol

Okay, you're a rebel! On the few occasions when I've used the "dump and
mix" method of making frosting, I've ended up with about three times as
much
frosting as I needed. :-)

On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
mix until it's the consistency you want. If it gets too thick, add a
little liquid (milk, cream, coffee, etc.) until it's spreadable again.

Carol

Okay, you're a rebel! On the few occasions when I've used the "dump and
mix" method of making frosting, I've ended up with about three times as much
frosting as I needed. :-)

Wayne Boatwright said:
On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
mix until it's the consistency you want. If it gets too thick, add a
little liquid (milk, cream, coffee, etc.) until it's spreadable again.

Okay, you're a rebel! On the few occasions when I've used the "dump and
mix" method of making frosting, I've ended up with about three times as much
frosting as I needed. :-)

I didn't say it was bad, but it should be accounted for in some recipes.
For example, it's an advantage when used in meringues for pies. It helps
to stabilize the meringue. In frosting it's not really an issue. If you
use it to sweeten beverages, it usually imparts a cloudiness to the
liquid.

"Wayne Boatwright" wrote in message
...
On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump
and mix until it's the consistency you want. If it gets too thick, add
a little liquid (milk, cream, coffee, etc.) until it's spreadable
again.

Carol

Okay, you're a rebel! On the few occasions when I've used the "dump and
mix" method of making frosting, I've ended up with about three times as
much frosting as I needed. :-)

I didn't say it was bad, but it should be accounted for in some recipes.
For example, it's an advantage when used in meringues for pies. It helps
to stabilize the meringue. In frosting it's not really an issue. If you
use it to sweeten beverages, it usually imparts a cloudiness to the liquid.

I didn't say it was bad, but it should be accounted for in some
recipes. For example, it's an advantage when used in meringues for
pies. It helps to stabilize the meringue. In frosting it's not really
an issue. If you use it to sweeten beverages, it usually imparts a
cloudiness to the liquid.

Wayne Boatwright wrote:
On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
Call me a rebel, but I wouldn't measure it at all. Dump and mix, dump and
mix until it's the consistency you want. If it gets too thick, add a
little liquid (milk, cream, coffee, etc.) until it's spreadable again.

Carol

Okay, you're a rebel! On the few occasions when I've used the "dump and
mix" method of making frosting, I've ended up with about three times as much
frosting as I needed. :-)

Damsel wrote on 16 Jun 2005 in rec.food.cooking
Wayne Boatwright said:
On Thu 16 Jun 2005 06:49:59p, Damsel wrote in rec.food.cooking:
Call me a rebel, but I wouldn't measure it at all. Dump and
mix, dump and mix until it's the consistency you want. If it
gets too thick, add a little liquid (milk, cream, coffee, etc.)
until it's spreadable again.

Okay, you're a rebel! On the few occasions when I've used the
"dump and mix" method of making frosting, I've ended up with
about three times as much frosting as I needed. :-)

That is precisely why God made graham crackers.

Carol

And strawberries.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

Call me a rebel, but I wouldn't measure it at all. Dump and
mix, dump and mix until it's the consistency you want. If it
gets too thick, add a little liquid (milk, cream, coffee, etc.)
until it's spreadable again.

Okay, you're a rebel! On the few occasions when I've used the
"dump and mix" method of making frosting, I've ended up with
about three times as much frosting as I needed. :-)